8 cups chicken stock
20 mushrooms, sliced
2 tbsp minced peeled fresh ginger
4 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chili oil
1 skinless chicken breast, boned, poached, and shredded
3 cups sliced bok choy
4 tsp rice vinegar
Freshly ground pepper
2 green onions, sliced
- Bring broth, mushrooms and ginger to a boil in a large pot. Reduce heat and simmer 3 minutes.
- Add fish sauce, soy sauce, sesame oil and chili oil; simmer 2 minutes. Add chicken and bok choy; simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season with pepper.
- Ladle soup into bowl. Sprinkle with green onions and serve.